Thanksgiving has always been my favorite holiday. Of course, there’s the food (oh, the food!) but it also always meant a time when my family was able to spend some time together. Since my parents owned a restaurant most of my life, family meals were a different experience altogether for me. In fact, many of them happened at the restaurant. But Thanksgiving was always a day together – away from there – spent eating, relaxing and watching football. I’m often spending the day with friends, but when I do get the chance to cook a Thanksgiving meal in my own house, it’s in smaller portions – with updated interpretations of my favorite holiday dishes. CONTINUED »
I live in New England, in an area known as cranberry country, where many of the nation’s cranberries are grown. This time of year, cranberries are being harvested everywhere and it’s typical to see trucks filled to their brim with cranberries being hauled in the back. I have come to really love them, and tend to incorporate them quite a bit in my cooking. They are a very versatile berry, and full of health benefits. Cranberries are not only full of vitamin C and fiber, but they outrank nearly all other fruits and vegetables in disease-fighting antioxidants. Plus (if you need another reason), they are really low in calories! CONTINUED »
I’m slowly easing myself from summer into fall, and all that goes with it. I’ve already turned the heat on (and used the fireplace too), but have done both begrudgingly. It’s all part of the transition from summer to fall, which, in all its glory, never lasts long enough for me. But as I prepare myself for the cooler days ahead, my recipes are changing right along with me. Salads are becoming a bit heartier, and incorporating the flavors of the approaching season as well. This salad uses many of them, from maple syrup to crisp apples to tart cranberries, all blending harmoniously in each and every bite.
Maple Syrup Vinaigrette
1 tablespoon maple syrup
1 tablespoon balsamic vinegar CONTINUED »